So tomorrow is National Pie Day, so Joe and I thought we’d celebrate a bit early. Now I’m a sucker for a fruit pie, so had a little hunt around and found this Mary Berry Autumn Fruit Pie. Yes I am aware it’s not Autumn anymore, but it will be one day. Plus I just love blackberries.
This isn’t the quickest of recipes, but hey, it gives you time to sit down and catch up on an episode of Brooklyn 99 or two.
- 800g Bramley apples (we just used four, measuring was FAR too much effort)
- 1 tbsp lemon juice (may have misread this and put in a whole lemon)
- 100g caster sugar
- 2 tbsp cornflour
- 1tsp ground cinnamon (we used ground sweet cinnamon, everything smelled like Christmas)
- 225g blackberries (or two punnets)
- 350g plain flour, plus extra for throwing around like Salt Bae
- 175g cold butter, cut into small cubes
- 1 tbsp milk to glaze
- 2 tsp caster sugar to glaze
- To make the pastry, put the flour and butter into a large bowl and rub together with your fingers until you have incorporated them all into a sort of breadcrumb-like texture.
- Add roughly 6 tbsp of cold water into the mix and give it a bit of a stir until it forms a dough. Roll it into a ball, wrap it up and whack it into the fridge for half an hour, just enough time for 1 and a half episodes of Brooklyn 99 without the adverts.
- After half an hour, take the pastry out and cut off just over half, leaving the rest wrapped. Lightly flour the surface and rolling pin and roll out the pastry into a rough circle larger than your pie tin. Then roll the pastry onto the rolling pin and then unroll it into your pie tin, pushing it into the edges.
- Preheat the oven to 220 degrees celsius.
- Quarter, peel and core the apples and slice into slices roughly 5mm thick so they don’t turn to mush. Put these in a large bowl and add the lemon juice and give it a lil mix.
- Mix together the sugar, cornflour and cinnamon and add to the apples. Add in the blackberries, tossing together gently to avoid squashing it and tip it into the lined pie tin.
- Roll out the lid and brush the rim on the pie lining with a bit of milk (TOTALLY forgot to do this, but it turned out alright) and cover the pie, pressing the edges down and trimming the excess off. Cut a small slit in the centre to let the steam out, although I did a cross because I’m artistic like that.
- Re-roll the pastry trimmings and cut out some decorations. Whatever you like. Go wild. I did leaves because I’m boring like that.
- Brush the lid with milk and sprinkle with caster sugar and put in the oven for 15 minutes (enough time to finish that second episode of Brooklyn 99) before turning down to 180 and cooking for another 30 minutes.
- Take the pie out of the oven and let it cool down. As mine cooled it came away from the edge of the tin, making it easy to tip out and BAM I had a sexy looking pie.
- Serve with cream, custard or ice-cream. Or just more pie.
National Pie Day is the 23rd of January, so get your rolling pins out, I wanna see some damn good pies. This one is pretty simple and is so warming and comforting that chances are, I’ll be making this a lot. You can find this recipe and many others here.